Wednesday, November 19, 2008

Rigatoni with Sausage and Parmigiano

This is one of the best pastas I've had in a while. It was very easily put together. I had everything on hand, except for the Italian sausage. It was very flavorful and I can't think of anything that the dish is missing.

Ingredients:

2 tablespoons olive oil

1 onion sliced (I diced)

1 clove garlic, crushed (I minced)

500 g (1 lb) Italian pork sausage, cut into chunks

60 g (2 oz) mushrooms, sliced

1/2 cup (124ml/4 fl oz) dry white wine

500 g (1 lb) rigatoni

1 cup (250ml/8 fl oz) cream

2 eggs

1/2 cup (50g) freshly grated parmesan (I used Parmigiano Reggiano)

2 tablespoons chopped fresh parsley

Directions:

1. Heat the oil in a large frying pan. Add the nion and garlic and stir over low heat until the onion is tender. Add the sausage and mushroom and cook until the sausage is cooked through. Stir in the wine and bring to a boil. Reduce the heat and simmer until the liquid is reduced by half.

2. While the sauce is cooking, cook the rigatoni in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan.

3. In a large jug, whisk together the cream, eggs, half the parmesan, the parsley, and salt and pepper, to taste. Add to the rigatoni with the sausage mixture and toss. Serve sprinkled with the remaining parmesan.

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About Me

I was born and raised in Trier, Germany, but have spent many years in the United States. Although there are many things to miss about Germany, I've made it a point to recreate the food and enjoy it whenever I want.
I'm open to suggestions, tips, techniques, requests, and tackling any recipes you might have!
While a lot of my baking is German themed, I will also include many other recipes from various places. Since I'm the one making it, it will always be a little German by default.